Pappardelle with sausage & fennel seed bolognese recipe

Method

step 1
Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.
step 2
Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.
step 3
Stir in the chopped sausages, red wine, tomatoes and tomato purée and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.
step 4
Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, Parmesan and parsley. Hand round extra Parmesan at the table.